CONCH MEAT.

The meat of conches is eaten raw in salads or cooked in burgers, chowders, fritters, and gumbos. All parts of the conch meat are edible. Conch is indigenous to the Bahamas and is typically served in fritter, salad, and soup forms. It is also eaten in the West Indies (in The Bahamas, Turks and Caicos, and Jamaica in particular locals in Jamaica eat conch in stews, curries, and other dishes. Restaurants all over the islands serve this particular seafood. In the Dominican Republic, Grenada, and Haiti, conch is commonly eaten in curries or in a spicy soup. It is locally referred to as Lambi. In Puerto Rico, the conch is served as ceviche, often called Ensalada de Garrucha (conch salad), consisting of raw conch marinated in lime juice, olive oil, vinegar, garlic, green peppers, and onions. It is also used to fill empanadas. In Panama, conch is known as Cambogia and is often served as ceviche de Cambogia, consisting of raw conch marinated in lime juice, chopped onions, finely chopped habaneros, and often vi